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During tenures at The Broadmoor and Cerberus Brewing Company, Chef Mark LeFebvre has left his mark on the Springs’ culinary scene. Now, he’s bidding this city farewell and heading to Missoula, Montana, one step closer to his lifelong goal of starting a restaurant in his hometown.

“Becoming part of the food scene here was great, and you can’t really expect that in every city you go to,” he says. He’ll be commuting between the Springs and Montana until his next project opens, likely spring of 2019. But LeFebvre’s already helped his replacement ease into his shoes. Corey Hoff stepped up from sous chef to executive chef in mid-December, growing into the role over the holidays and into the slower January season with LeFebvre’s guidance. He’s been with Cerberus since summer 2017, though he’s been in the Springs culinary scene for much longer.

“I did the culinary apprenticeship at The Broadmoor back in 2008, and from there, I worked out on the East Coast,” he says. He returned to the Springs in 2013, first doing beer dinners with Local Relic before taking the chef de cuisine position at Cowboy Star in 2015, where he cooked until moving to Cerberus. Hoff has no intention of changing Cerberus’ menu too much. He says he and LeFebvre have similar tastes in cooking, and they’ve been collaborating on menus since Hoff was hired anyway. Customers can expect the same classical French inflection in sandwiches, appetizers and higher-end entrées that have defined the Cerberus menu so far. Hoff plans to roll out a new seasonal menu in late January.